International Journal of Peptide Research and Therapeutics | 2021
Antidiabetic Potential of Protein Hydrolysates and Peptide Fractions from Lima Bean (Phaseolus lunatus L): An In Vitro Study
Abstract
Characterized by uncontrolled, long-term high blood sugar levels, diabetes mellitus affects ever increasing numbers of people worldwide. Type 2 diabetes is the most common, accounting for 95% of reported cases. The main objective of this article was to evaluate the in vitro antidiabetic effects of hydrolysates from Lima bean (Phaseolus lunatus L.) proteins. The hydrolysates were produced with either the Alcalase®-Flavourzyme® (AF) or pepsin-pancreatin (PP) sequential systems and peptide fractions (F\u2009>\u200910, F5-10, F3-5, 1–3 and\u2009 \u200910 kDa fraction against α-amylase (IC50\u2009=\u200954.61\u2009±\u20091.76 mg protein mL−1), the F5-10 kDa (IC50\u2009=\u2009124.14\u2009±\u20093.05) against α-glucosidase and the F5-10 kDa (IC50\u2009=\u20091.93\u2009±\u20090.20) against DPP-IV. For the PP products, inhibitory activities were highest in the F\u2009<\u20091 kDa (IC50\u2009=\u200955.79\u2009±\u20091.06). None of the highly inhibitory hydrolysates or peptide fractions exhibited cytotoxicity in vitro versus Vero cells. These fractions are potential ingredients for inclusion in functional foods aimed at controlling type 2 diabetes.